Snack sticks
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Good morning I’m making snack sticks later today what would my cook schedule be? It’s electric and temps don’t match up with recommended cook temps I found online. Any help would be appreciated. Thankyou
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I’d probably do 1.5h @ Smoke, 2-3h @ 150F, then 175F till done. You can also probably take that plastic protective cover off your controller now
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Start as low as you can 110-120
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I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be. -
The temperature settings of some smokers can be terribly inaccurate. Best to invest in a a couple of remote reading digital thermometers. One for the smoker chamber and one for the internal temperature of what ever you are smoking.
Temperature control is everything in sausage making and you are just flying blind if you can’t measure the temperature. -
As has been said. Get a couple good thermometers so you can verify the temps and you might want to look at the thermal processing schedule in the learning center. You can prop a door open to Lower the temps if needed.
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I have a pitboss 5 series vertical pellet smoker and have no problems with snack sticks.
Lowest setting is 150 but that works just fine.
Load up smoker with 18# of sticks.
Run at 150 for one hour.
Run at 170 for two hours.
Run at 200 until internal temp 152.
Smoke stack left 3/4 open the entire time.
No issue with fatting out, or hard casings either.
I make hundreds of # of sticks a year with no problem.
Don’t make the smoke schedule way more complicated than it needs to be.tomhancock I also use a Pitboss 5 and you are right on with your method!
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